Total Time: 3 hours 55 min
Makes: 16 servings
| 1 | box Betty Crocker® SuperMoist® white cake mix |
| 1 1/4 | cups water |
| 2 | tablespoons vegetable oil |
| 3 | eggs |
| 1 | cup mashed bananas (2 medium) |
| 1 | can (14 oz) sweetened condensed milk (not evaporated) |
| 1/2 | cup (from 14-oz can) coconut milk (not cream of coconut) |
| 1/2 | cup whipping cream
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. | | 2. | In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. | | 3. | Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. | | 4. | Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake. | | 5. | Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator. | | Bake 35 to 40 minutes. |
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